Jacques Pic

Fricassée d’Agneau au Basilic

Preparation info
    • Difficulty

      Easy

Appears in
top 1000Great Chefs of France
Great Chefs of France

By Anthony Blake and Quentin Crewe

Published 1978

  • About

Method

Sauté noisettes of lamb in a little clarified butter. After a few minutes, add cleaned halves of lamb